Chili Oil

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1 cup gochugaru

3 tablespoons finely diced peeled ginger

3 tablespoons minced scallions

3 tablespoons coarsely ground chile de árbol (more if you like it spicier)

2 tablespoons finely diced jalapeños (seeds optional)

2 tablespoons grated or pressed garlic

2 tablespoons white sesame seeds, toasted

2 teaspoons sugar 

2 teaspoons red Szechuan peppercorns, ground

1 teaspoon green Szechuan peppercorns, coarsely ground

1 teaspoons kosher salt

2 1/2 cups grapeseed oil or any neutral oil